Yorkshire pudding wrap with festive Gulasch filling

In this recipe video we are making Yorkshire pudding wraps, but instead of filling it with roast dinner classics we made a festive seasoned Gulasch. And to make it pop we added lingonberry chutney and mustard.

https://youtu.be/n4jmCXDY_SU

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Yorkshire pudding wrap with festive Gulasch filling

Yield: 4

Author: Traditional, but not

Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M

Ingredients

Yorkshire pudding Wrap

• 150 g AP flour
• 3 eggs
• 300 ml milk
• salt
• high smoked point oil for frying (around 250 ml depending on the tray-size)

Festive Gulasch

• 1 Tbsp fat and oil
• 200 g onions (small dice)
• 70 g celery (2 stalks, small dive)
• 115 g carrots (1 lagre carrot, small dice)
• 2 extra carrots (quarter)
• 820 g stewing beef (cut in chunks)
• 25 g smoked paprika
• 10 g sweet paprika
• 1 g majoram
• 1 Tbsp fennel seeds
• 1 cinnamon stick
• 2 star anis
• 10 clove
• 3 dried bay leaves
• 250 ml red wine
• 250 ml stock
• 1 Tbsp black soy sauce

Toppings

• Lingonberry chutney or jam
• Dijon mustard

Instructions

1. For the Gulasch start by toasting the fennel seeds in a dry pan, remove after 1-2 minutes and grind in a mortar and pestle. Then toast cinnamon, star anis and cloves in a dry pan also for 1-2 minutes. Remove from pan and set aside in a spice bag.
2. Melt fat or oil in a pot and add the onions. Cook for five minutes then add carrots, celery and salt. Cook on a medium high heat for another five minutes. Next add spices - marjoram and the two paprika powders - and toast for 1-2 minutes. Then add the red wine and cook out the alcohol for 1-2 minutes.
3. Now its time to add the meat and mix well. Then pour in the stock so the meat is submerged in the liquid. Take your toasted spices and add the bay leaves to the spice bag and add to the pot. Cook on low heat for 2-3 hours. Keep checking to make sure there is still enough liquid in the pot. After 2 hours add the quarter carrots and nestle them under the liquid to cook till tender. Once meat is falling apart tender and the carrots are ready remove carrots and spice bag from the pot and season Gulasch to taste. We added a tablespoon of black soy sauce.
4. For the Yorkshire pudding wrap batter add flour, salt, eggs and milk to a bowl and whisk well till there are no lumps. Transfer to a jug and rest for 20-30 minutes. While batter is resting add oil to a baking dish or sheet pan till the surface is covered about 1-2 mm deep. Put tray in the oven and heat oil to 220°C. Once oil is hot pour in the batter evenly and quickly put it back in the over for another 13 - 15 minutes (fan forced). Once removed push the middle bit of the Yorkshire pudding down with a spoon and transfer to paper towel lined board to drain the oil. Cut Yorkshire pudding wrap into quarters and fill with Gulasch, lingonberry chutney, the carrots sticks and mustard. Wrap up like a burrito and enjoy!